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Simple Coleslaw

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Good doesn’t have to be complicated, time-consuming, or precious.  Proof in point:

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Feeling a little shut in from the winter, and reminiscent of warmer days with BBQ meals, we enjoyed some of this classic coleslaw last night atop of shredded pork sandwiches.  This very classic ‘slaw is a dependable favourite and is so because of the ideal balance of tangy and sweet.

PREP TIME: COOK TIME: TOTAL TIME: 10 min    YIELD: 5 servings
Ingredients:
  • 3 1/2 cups (loosely packed) head green cabbage, finely shredded
  • 1/2 cup (loosely packed) purple cabbage, finely shredded
  • 1/2 cup carrot, finely shredded

Dressing:

  • 1/4 cup mayonnaise
  • 3 1/2 tbsp white sugar
  • 4 tbsp milk
  • 1 tbsp lemon juice
  • 3 tsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp pepper
 Directions:
  1. Mix shredded cabbages and carrots in large bowl.
  2. Whisk together dressing ingredients and toss with cabbage mixture.
  3. Serve immediately after mixing for delightfully crisp coleslaw
honeygcarrots2

Heirloom Honey Glazed Garden Carrots

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I’ve always been a picky eater… proof in point: I used to absolutely refuse to eat cooked carrots (in raw form, however, they were considered perfectly edible).  My mom seemed convinced I would grow out of it when I was young, and I’d like to say I’ve proved her wrong, but I will concede that I will eat these cooked carrots.  To her disappointment, I’m sure, I do still pick them out of most everything else.

This is my go-to side dish recipe for the “big” dinners (Easter, Thanksgiving, Christmas, etc.).  AND it’s also my favourite use for heirloom garden carrots from the garden.

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So here it is, a carrot dish good enough to convert someone who wouldn’t eat cooked carrots.  Oh, and it is good!

PREP TIME: COOK TIME: TOTAL TIME: 30 min    YIELD: 4 servings
Ingredients:
  • 1 tbsp canola or olive oil
  • 1-1/2 lbs carrots
  • 3/4 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1/3 cup honey
  • salt & pepper to taste
  • 1 tbsp butter
 Directions:
  1. Wash carrots, cut into approximately 1″ sized pieces.  Cut different varieties of heirloom carrots into a mix of shapes for a rustic presentation or not, it all tastes about the same.
  2. Heat oil in a large skillet over medium-high heat, and add carrot pieces.  Stir once or twice and cook just until carrots start to brown, about 3 minutes.
  3. Add broth, vinegar, honey, salt and pepper.  Bring to a boil, then reduce heat and simmer.  Cook uncovered until carrots are just tender-crisp and liquid becomes syrupy, about 15 minutes.
  4. Remove from heat and add butter just before serving